Radicchio is excellent raw, chopped up and added to a vinegary potato salad, with some red onion and parsley.
It’s also fantastic grilled (or pan seared, broiled, etc.). Cut it into quarters, drizzle each cut side with a little olive oil, and sprinkle with salt & pepper. Let it sit for a while so the oil can seep into the spaces between the leaves, and then cook over very high heat, just a few minutes on each of the cut sides. The leaves should be mostly wilted, and starting to brown or even get crispy. Top with shaved parmesan and maybe a little balsamic vinegar. Serve as is, or over polenta, or chop up and toss with pasta or your favorite cooked grain.
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